Jamie Oliver Leek And Potato Pie

So here’s what happened. It was grey outside—the kind of cold that seeps through your socks—and I was hungry. Not snack hungry. I wanted warmth. Substance. Something that says, “you made it through today.” I ended up making this Jamie Oliver Leek And Potato Pie, and wow, it did not mess around. Buttery crust, that melt of cheese with soft leeks tucked inside like a secret—proper, real food. Inspired by Jamie Oliver, of course.

Ingredients Needed

For the filling:

• 2 large Yukon Gold potatoes, peeled and cut about as thick as a euro coin
• 2 leeks, washed like your life depends on it and sliced into honest rings
• 1 onion, chopped so fine it almost disappears • A good glug of olive oil (about 1 tbsp)
• A nob of butter (also 1 tbsp, if you’re measuring) • Just a whisper of white pepper—maybe 1/4 tsp • One lonely pinch of nutmeg
• A third of a cup of water, give or take
• 2 teaspoons of whole-grain Dijon mustard (don’t skip this. seriously.)

The cheesy bit:

• 1 tbsp Parmesan or Romano—grated, sharp, punchy
• 1 tbsp cheddar, shredded with love
• Half a cup of Fontina, shredded and unapologetically creamy

The crust:

• Two pie crusts from the store (no shame in shortcuts)
• 1 egg yolk
• A splash of water (about a teaspoon)
• A scattering of sea salt

How To Make Jamie Oliver Leek And Potato Pie

1. Start with the oven. Get it to 375°F. Pie pan? Spray it, butter it, whatever. Just make sure it’s ready.
2. Now potatoes. Peel them. Slice them nice and even, like little pale coins. Drop them in salted boiling water and cook just until they almost fall apart. Not quite. You want them tender but holding some pride. Drain. Let them steam out while you deal with the rest.
3. In a big pan, olive oil meets butter. Medium heat. In go the leeks, onion, pepper, nutmeg. Stir. Stir some more. They’ll start smelling like dinner. Give it ten minutes. Then pour in the water—it should hiss—and let that simmer down to something thicker. Stir in the mustard, then the Parmesan. Off the heat. Let it cool. You don’t want it melting the crust prematurely.
4. Time to build. One crust goes in the pan. Don’t be gentle. Press it in, show it who’s boss. Layer half the potatoes. Spoon over half the leek mix. Scatter cheddar. Do it again. Potato, leeks, then Fontina—the finale. Top with the second crust, press the edges like you’re sealing a letter to an old friend.
5. Mix the yolk and splash of water. Brush it on top. Poke a few holes so it doesn’t explode. Salt the top with flair. Into the oven it goes—45, maybe 50 minutes. Golden? Bubbling a bit? You’ll know.
6. Let it sit when it’s out. Ten minutes. Trust me, don’t cut too soon. Give it a moment to breathe.

Why I Love This Recipe

There’s a kind of stillness when something’s baking and the kitchen smells right. I made this pie the first time while half-listening to the radio and pacing. I wasn’t even sure it’d work. But something about folding in those leeks—like folding in a little bit of care. The bite is soft, savory, rich in that clings-to-the-spoon way. I served it up and watched people go quiet. That says more than stars or ratings ever could.

Recipe Tips

• Yukon Gold potatoes don’t fall apart on you. Pick them.
• Rinse your leeks, then rinse them again. Dirt hides.
• Don’t cheap out on cheese. Fontina is magic.
• Seal that crust like you mean it. Forks help.
• Keep foil nearby—top gets too brown, just cover it.

How To Store This Jamie Oliver Leek And Potato Pie

• At Room Temperature: Leave it out while you eat, maybe a bit longer. But tuck it away after a couple hours, tops.
• In the Fridge: Slice or not, wrap it tight. It’ll hold for three days, easy.
• In the Freezer: Yes. Wrap it properly. Foil, bag, the works. Keeps for about a month. Maybe more.
• Reheating: Oven is best. 350°F, foil on top. Give it 15 to 20 minutes. Microwave? Sure, but it’s not the same. Stovetop? Oddly satisfying—medium heat, covered, couple minutes each side.

Let’s Answer a Few Questions! (FAQs)

Can I use frozen pie crust?
Yep. Just let it thaw first. Trying to roll it while frozen is… not fun.

Do I really need to peel the potatoes?
For this one, yes. Texture matters.

What if I don’t have Fontina?
Use something else that melts nice. Gruyère’s great. Mozzarella works.

Can I prep it the night before?
Absolutely. Assemble and stash in the fridge. Bake fresh.

My crust edges are going dark too fast—what now?
Foil. Old trick, still works.

Nutrition Facts (per serving)

• Calories: 553
• Carbs: 52g
• Protein: 15g
• Fat: 33g
• Sugar: 3g
• Fibre: 3g
• Sodium: 880mg

Try More Recipes:

• Savory Homemade Corned Beef Hash
• Jamie Oliver Steak And Mushroom Pie
• Jamie Oliver Bacon Tomato Pasta